Oatmeal Cherry Scones
Freckles and Cherry Trees
We were at the gangly stage; all arms and legs, skinny, and missing teeth. One with auburn hair barely contained in a loose ponytail and the other, a pale blond with a center part and tidy braids framing her face. Best friends with freckles.
The neighborhood was ours to roam, unfettered. Favorite haunts named and inspired by the made-up stories and characters we devised to entertain ourselves; a pirate tree, barns and hay lofts, hatcheries in the forest. Favorite neighbors were visited on our rounds, mostly retired women or couples who had time for little girl greetings; beloved Ruth who would teach us the finer points of solitaire on the bright yellow board she made to keep her cards straight as she played, hours on end; and sweet Betty who shared cookies, recipes, and sewing tips when we came a’calling.
Just down the hill from Betty’s was the lone cherry tree in the neighborhood; just to the side of the road before the steep drop to Moore Creek (which was mostly more of a wandering damp spot once winter rains subsided.) I don’t think anyone else every noticed it, a last remnant of a farm long since broken up into roads and parcels. But we knew every branch and foothold as we climbed and perched overlooking our domain, hidden except for the no longer white Ked’s swinging below, spitting cherry pits.
Oh how I would love to share an afternoon like this.
Oh wait, I just did.
- 1¾ cup All Purpose Flour (reserve ¼ cup)
- 1 ¼ cup Old Fashioned Oatmeal
- ¼ cup Sugar
- 1 tablespoon Baking Powder
- 1 teaspoon Cream of Tartar
- ½ teaspoon Salt
- ¼ teaspoon Ground Nutmeg
- ¼ teaspoon Vanilla Paste
- ⅛ teaspoon Almond Extract
- ⅔ cup Unsalted Butter, melted
- ⅓ cup Milk
- 2 Large Eggs
- 1 cup chopped Fresh Cherries
- 1 tablespoon Water
- 1 tablespoon Raw Sugar
- ½ cup sliced Almonds
- Wash and pit cherries, rough chop.
- Preheat oven to 450 ℉
- Mix dry ingredients in large bowl.
- In another bowl, beat 1 egg with milk, vanilla paste, and almond extract. Add in melted butter.
- Pour liquid into flour mixture and mix thoroughly.
- Add ¼ cup flour to chopped cherries, stirring to coat then fold in cherries into the scones mixture forming a ball. This mixture will be moist.
- Flour your work surface and pat out the scone ball into a large circle about ¾” high.
- Cut into 12 wedges and transfer to a parchment paper lined baking sheet.
- Beat 1 egg with 1 tablespoon water to make an egg wash.
- Brush scones with egg wash and sprinkle with the sliced almonds and raw sugar.
- Bake for 15-20 minutes until golden and cooked through.
- Cool for 15 minutes before serving if you can wait that long!
Next time I might reduce the sugar to ⅛ cup and use Blond Coconut Palm Sugar. These are slightly sweeter than I prefer.